ver about half the diced quince paste. Spoon another third of the
an, and cook the onion for about 20 minutes or until
Skewer 1 piece of quince paste and 1 piece of queso fresco cheese on a toothpick. Repeat with remaining quince paste and cheese.
Preheat oven to 475f.
Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt.
Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
Bake for 20 minutes or until the chicken is cooked through.
For the pastry, process sifted flour,
Preheat oven to 400\u00b0F. Line a large oven tray with baking paper.
Cut 4 (4 inch) rounds from puff pastry. Arrange on tray about 1 inch apart. Heat quince paste with 2 tbsp water in a small saucepan until smooth. Brush pastry with some of the quince mixture. Arrange apples slices on pastry, overlapping slightly. Brush with more quince mixture. Bake for 20 mins, or until puff pastry is crispy and apple is tender.
Brush tarts with remaining quince mixture. Serve warm.
edium-high heat. Cook lamb for 3 mins each side, or
Preheat the oven to 425\u00b0F. Oil a baking sheet.
Cut the pastry into 9 equally sized rectangles. Place the pastry pieces on the tray and pierce with a fork.
Bake the pastries for about 10 mins. Top the hot pastries with cheese, a lemon thyme sprig and a little quince paste.
Serve warm.
In a large bowl, toss the arugula with olive oil and season with sea salt.
Divide the arugula onto 6 small plates.
Place a slice of quince paste on top of each plate.
Sprinkle each plate with cheese.
Season with pepper.
Place quince pieces in a large saucepan
the firmness of the quince paste.)
Pour in enough
edium heat. Saute bacon mixture for 6-8 mins, until golden
elon baller is very useful for coring, and I find that
nto bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey
f bread with the Membrillo, quince paste.
Add the slices of
0% you can set aside for a garnish. Cut the chicken
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
FOR THE PASTE: Heat ghee over pan on medium heat. Saute onions for 2